Roast Tomato and Basil Soup With Olive Oil Toasts

Recipe by Sackville
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat the oven to 220 C or about 425-450°F.
  • Quarter each tomato, or cut slightly smaller if they are really big, and place in a roasting tin that is safe for both the oven and stove-top.
  • Halve the pepper, deseed it and then cut each half into about 3 pieces.
  • Add the pepper and chopped garlic in with the tomatoes along with the olive oil.
  • Season with salt and freshly ground black pepper.
  • Roast for about 45 minutes or until the tomatoes are soft and their skin has started to blacken, but just slightly.
  • You don't want to incinerate them!
  • Pour the stock into the roasting tin.
  • If you don't have a tin that will go on top of the stove you will have to transfer everything into a large pot.
  • Add in the basil and bring briefly to a boil.
  • Use a blender to liquidise most of the mixture, leaving just a couple handfuls of tomatoes and pepper behind.
  • Drain them of any liquid, then finely chop the tomato and pepper.
  • Season to taste.
  • Just before you are ready to serve, cut the bread thinly on an angle and toast it under the grill.
  • Pile a bit of the chopped tomato and pepper in the centre of the bowls and ladle the soup around it.
  • Float the toast on top and drizzle with olive oil.
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